Marinated Portobello Mushrooms

Portobello mushrooms have such a meaty flavor that they can be used in place of meat in many recipes. They will boost your fiber, protein, and B vitamin intake. They also give you a nice dose of the antioxidants vitamin C and selenium. Free radicals beware! You can also include minced fresh herbs such as oregano and marjoram in the marinade for more flavor.

Serves: 6Hands-on: 10 minutesTotal: 3 hours 30 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 6 portobello mushrooms
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. chopped rosemary
  • 1 tsp. kosher salt
  • ½ tsp. freshly cracked black pepper

Directions

  • Remove the stems from the caps of the mushrooms and scrape out the black membrane. Slice the stems in half.
  • Mix together the remaining Ingredients. Combine the caps and stems with the marinade in a plastic container; marinate for at least 3 hours.
  • Preheat oven to 400°F. Roast the mushrooms for 15 to 20 minutes on oven rack. Cut the caps into small wedges and serve.

Recipe Information

Serves: 6

Ingredients

  • 6 portobello mushrooms
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. chopped rosemary
  • 1 tsp. kosher salt
  • ½ tsp. freshly cracked black pepper

Directions

  • Remove the stems from the caps of the mushrooms and scrape out the black membrane. Slice the stems in half.
  • Mix together the remaining Ingredients. Combine the caps and stems with the marinade in a plastic container; marinate for at least 3 hours.
  • Preheat oven to 400°F. Roast the mushrooms for 15 to 20 minutes on oven rack. Cut the caps into small wedges and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories20
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium40mg
Total Carbohydrate3g
Dietary Fiber1g
Sugars2g
Protein2g